Instructions: Mix all ingredients in 3 1/2- to 6-quart slow cooker. Cover and cook on LOW heat setting 8 to 9 hours (or HIGH heat setting 4 to 5 hours) or until vegetables and barley are tender.

This recipe yields 10 servings.

Comments: Top this soup with a handful of herb-flavored croutons and a little shredded Parmesan cheese. Bursting with big, juicy chunks of meat, hearty barley and yummy vegetables, this soup is a meal in itself!

Select lean stew meat, or trim the extra fat before adding the beef to the soup. Trimming will take a little bit of time, but the result will be worth it since you won"t have to spend time later skimming off fat.

If you can"t find the canned diced tomatoes with garlic, use 2 cans diced tomatoes and add 1/2 teaspoon garlic powder.

To save time and to make this hearty soup in the winter months, use 3/4 cup frozen cut green beans and 2/3 cup frozen whole kernel corn. Rinse the frozen vegetables under cold running water to separate and partially thaw them before adding to the soup.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.